Tandoori Leg of Lamb Spicy Roast 4 In A Slow Cooker
Masaledar Bakre ki Raan in Slow Cooker
This recipe came about because I was trying out different ways of cooking whole meats like leg of lamb, whole chicken etc. for Christmas, so that the oven can be free for making roast potatoes and other things. You will be surprised to learn how easy it is to cook a leg (or shoulder) of lamb in a slow cooker/crock pot. All you have to do is marinade the lamb overnight in any tandoori marinates of choice, put it in slow cooker on High heat and leave it to cook for next 5-6 hours, depending upon the size of you joint. You will have a juicy, melt in the mouth, tender tandoori leg ready for your lunch or dinner. Cooking time can vary according to your slow cooker. Keep an eye on it after 3-4 hours, to work out your own times. Serves 8
A 2 kg. leg of lamb, approximately. You can use 2 kg. lamb shanks instead, they will need less time to cook 3-4 hours
2 medium onions, peeled and roughly chopped
3-4 cloves of garlic
1 1/2 inch piece of ginger, peeled and roughly chopped
2 tbsp. good quality oil
Juice of 1 lemon or lime
1 small carton of creamy, natural yoghurt
1 tbsp. Tandoori Masala mix or any other Indian hot spice mix. You can buy ready made spice mix, if you don't have many individual spices.
Make a few slits in the leg of lamb and keep aside. You can insert a few clove of garlic in the slits if you like.
Place all ingredients except yoghurt in a blender and puree.
Add yoghurt and mix well, blend for 5 seconds.
Taste and adjust salt and spices.
Spread this mix over the lamb, ensuring that some goes into the slits.
Leave to marinade at least overnight, for best results.
Place in the slow cooker and switch it on at high setting.
Allow to cook for 5-6 hours. Try different temperature on your slow cooker and work out times for each temperature setting
Serve as part of an Indian meal or as any roast meal, with the usual selection of vegetables and roast potatoes.
If you need to wait to serve, switch it on low setting to keep it warm.